Plus, I used plain chicken breast ... which tends to get dry and hockey-puck-like. But this method will make sure they are delicious and juicy tender and awesome and wonderful, too.

Like all great discoveries, this one was made by mistake. A few days ago, I pulled out three raw chicken breasts in the morning, threw them in a sealed Zip-Lock and tossed in the following ingredients:

Rice wine vinegar, sesame oil, soy sauce, many turns on my pepper grinder, and three very large pinches of powdered ginger. You don't need salt because the Soy Sauce makes it plenty salty.

That night, something happened and we couldn't have the chicken. The next night I was traveling ... next thing we knew, it had been about a week!! They were sitting in the cold refrigerator, in that acidic marinade, so we weren't worried about bacteria or anything.

We pulled them out last night, lightly patted them dry with a paper towel, and threw them in our iron skillet on medium high until the insides were just barely done.

The length of time that the meat was exposed to the vinegar is, I believe, what made these breasts so incredibly tender. The sesame, soy, ginger combo is what made it so incredibly delicious. We had this with asparagus, gilled for a few minutes under the broiler with a bit of butter, S&P, and balsamic vinegar.